Gravlaks med sennepssaus

The story

The word gravlaks comes from an old Nordic verb meaning to dig, and the name is literal. In the Middle Ages fishermen salted salmon and buried it in the sand above the high-tide line, where it fermented lightly. A Norwegian record from 1348 may hold the oldest mention, as the nickname of a man named Óláfr. The fermenting stopped long ago. Today Norwegians rub a fillet with salt, sugar, white pepper and plenty of dill, often with a splash of aquavit or brandy, press it under a light weight and leave it in the cold for a few days while the cure draws out moisture and firms the flesh. The Norwegian recipe site Matprat calls gravlaks with homemade mustard sauce a good old classic starter for any time of year. It is sliced thin and laid on toasted bread with lettuce, or served with boiled potatoes, and the sweet, sharp sennepssaus is never far away. Valentine's Day reached Norway through American influence, and flowers are an especially common gift. Start the cure on Wednesday for a Saturday dinner, and save the leftover slices for breakfast the next morning.